From the Witches Kitchen
Imbolc Oat Griddle Cakes with Honey Butter
Soft oat griddle cakes soaked overnight in buttermilk and served with warm honey butter: a comforting Imbolc breakfast or brunch.
Prep Time
30 minutes, plus overnight soaking
Cook Time
15–20 minutes
Serves
About 30 griddle cakes
Ingredients
- 180g rolled oats
- 480ml buttermilk
- 60g plain flour
- 1 tbsp sugar
- 1 tsp baking soda
- 3 eggs, lightly beaten
- 3 tbsp butter, melted
- Oil or melted butter, for cooking
Kitchen Witch Notes
Oats are grounding and sustaining, while honey brings sweetness and the promise of spring. Make the batter slowly and think about what you are ready to nurture as the light returns.
Serving Suggestions
Serve straight away with honey butter, berries or stewed apple. They are especially good with a cup of tea after a chilly walk.
Introduction
These soft oat griddle cakes are a lovely Imbolc treat: humble, filling and gently sweet. Soak the oats overnight, then cook them until golden and serve warm with honey butter as winter starts to loosen its grip.
Method
- Combine the oats and buttermilk in a large bowl. Cover and leave somewhere cool to soak overnight.
- Sift the flour, sugar and baking soda into another bowl. Stir in the soaked oat mixture, beaten eggs and melted butter until thoroughly combined.
- Heat a griddle or frying pan over a medium heat and brush with oil or melted butter.
- Use about 60ml (¼ cup) batter for each griddle cake, spreading it evenly in the pan.
- Cook until golden underneath, then turn and cook the other side. Keep warm in a low oven if needed.
Honey butter
- 115g butter
- 170g honey
Melt the butter and honey together in a microwave-safe bowl or small pan until syrupy, then stir until combined. Spoon over the warm griddle cakes.
Swaps & Variations
For a tangier flavour, add a little extra lemon zest to the batter. You can use a gluten-free flour blend if needed. Keep the cooked cakes warm in a low oven while you finish the batch.
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